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Lamb & Yoghurt Flatbreads

  • Meat Lamb
  • Cut Mince

Provided by Chris Pfitzner, Stirling Variety Meats, Stirling, South Australia

Ingredients

Ingredients 

  • 500g lamb mince
  • 1 tsp cumin
  • 6 medium Lebanese breads, or large pitas
  • 1 cup plain Greek yoghurt
  • 100g crumbled feta cheese, divided
  • 2 large zucchinis, cut into ribbons
  • 1/2 cup mint leaves
  • 1/2 cup parsley leaves
  • 1/2 cup olive oil
  • 2 tbsp pine nuts, toasted
  • Salt & pepper

 

For the salad

  • 2 cucumbers, diced
  • 200g cherry tomatoes, quartered
  • 50g kalamata olives, pitted
  • 1/2 tsp dried oregano
  • 1 tsp red wine vinegar
  • 1 tsp olive oil, extra

 

Preparation

Method 

  1. Preheat oven to 200°C. Stir together yoghurt and half the feta cheese in a small bowl. Blend mint and parsley to a rough puree. Add olive oil to herb mixture, blend again and season to taste with salt and pepper.
  2. Combine lamb mince, cumin, and 1 tbsp of the herbed oil, mix well. Spread flatbreads with yoghurt mixture, top with ribbons of zucchini and small dollops of marinated lamb mince. Sprinkle with remaining feta cheese.
  3. Bake on lined trays, in batches if necessary, for 8 - 10 mins – until base is crisp and lamb is browned. While the flatbreads bake, combine cucumber, tomato, olives, oregano, red wine vinegar and olive oil in a large bowl.
  4. Drizzle flatbreads with herb dressing and sprinkle with pine nuts. Serve warm, with the salad on the side.

 

Tips

  • Store any remaining herb oil in the fridge, serve with beef or lamb another night.